MUSHROOM RISOTTO Instant Pot
I won’t hide that making risotto has always given me incredible performance anxiety. You have to stir it often, it cooks slowly, you must always add hot stock little by little and stir, stir, stir.
It’s a preparation that requires a lot of attention and “manpower” to obtain a good finished product that is not always guaranteed.
Since I discovered the Instant Pot a whole new world opened up! So simple and fast that when I bring it to the table I feel like I cheated!!!
This very useful multicooker does all the work for you, producing a creamy, velvety risotto worthy of a restaurant.
Today’s recipe is Risotto with fresh porcini mushrooms enriched with sausage, but feel free to omit the sausage, use only fresh mushrooms, add dried mushrooms or use frozen mushrooms.
Making risotto in the Instant Pot is the easiest way to prepare a creamy, perfectly cooked risotto every time with minimal effort.
I’m almost sure that after you try it you’ll start making risotto much more often than before.
The mushroom risotto with the Instant Pot Multicooker is as good as traditional risotto, just easier to make!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Instant pot
- Cuisine: Italian
- Energy 935.27 (Kcal)
- Carbohydrates 90.95 (g) of which sugars 5.31 (g)
- Proteins 26.42 (g)
- Fat 50.35 (g) of which saturated 15.20 (g)of which unsaturated 7.06 (g)
- Fibers 3.94 (g)
- Sodium 1,313.51 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth (or 3 cups broth + 1 cup soaking liquid from dried mushrooms)
- 1/2 shallot
- 1 onion (small)
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 clove garlic (1 clove)
- 1/2 cup dry white wine
- 6 oz sausage (crumbled)
- 1.1 lb mushrooms (porcini and fresh champignon)
- 3/4 oz dried mushrooms (optional)
- 3 tbsp extra-virgin olive oil
- 3/4 cup grated Parmigiano-Reggiano
- 1 tbsp butter
Tools
- multicooker
Steps
To heat the Instant Pot press the Sauté button. Make sure your pot is as hot as possible (wait until the indicator says HOT).
Pour 2 tablespoons of oil into the pot. Set Sauté. High, 10 minutes. As soon as it sizzles, add the sausage and brown it quickly for about 4 minutes, then set it aside.
In the same cooking base add 1 tablespoon of oil, making sure the oil coats the bottom of the pot. Add the sliced porcini mushrooms and stir. The mushrooms will start to release their moisture. Let them cook, stirring occasionally, until they are slightly golden (about 5 minutes). Remove the mushrooms, leaving the cooking juices in the pot.
Add the chopped onion and shallot to the Instant Pot, then sauté until they soften and become fragrant (about 1 minute). Add the chopped garlic, then sauté until fragrant (about 30 seconds). Push everything to one side of the pot to create space for the rice.
Add 1 tablespoon (15 ml) of extra-virgin olive oil and another 2 tablespoons (about 2 tbsp) of butter to the free half of the pot. Also pour in 2 cups of Arborio rice. Stir until the rice is evenly coated with the oil. After 2–3 minutes, the edges of the Arborio rice should become translucent while the center remains white. Add the reserved mushrooms (and, if using, the squeezed rehydrated dried mushrooms) and stir.
Pour 1/2 cup of dry white wine and let it evaporate for about a minute to burn off the alcohol. Add all the broth (4 cups) to the pot, close the lid and cook the rice for 3 minutes on Pressure Cook, High. At the end, depressurize and then carefully open the lid.
Note: The cooking time indicated above will produce an al dente risotto. If you prefer a softer risotto, add one or two more minutes to the cooking time.
The cooked risotto will appear a bit liquid. If it’s too liquid, stir and cook for another 2 minutes using the Sauté function. Otherwise, finish (mantecare) by adding the Parmigiano and a knob of butter until you achieve a smooth, creamy consistency. Adjust salt and pepper.
Serve immediately garnished with chopped fresh parsley and more Parmigiano.
VARIATIONS TO PERSONALIZE YOUR RISOTTO
You can personalize this base recipe (obviously without the mushrooms) by adding other vegetables or flavors. Here are a few suggestions:
– Saffron Risotto: dissolve saffron threads in warm broth before adding it to the Instant Pot;
– Zucchini Risotto: cut two zucchinis into small pieces and sauté with the onion before adding the rice;
– Red Radicchio and Gorgonzola Risotto: cut half a head of radicchio into strips, add to the pot after toasting the rice, continue cooking until the rice is done. During the finishing stir in pieces of gorgonzola and garnish with the remaining radicchio raw.
STORAGE
Mushroom risotto can be stored in the refrigerator in an airtight container for 1-2 days.
NOTES
RICE Using the Instant Pot the most suitable rice quality is Arborio. I do not recommend using long-grain varieties like basmati rice.
If at the end of cooking the risotto is still too liquid this may be due to the addition of vegetables that naturally release their juices. In this case you can resolve the situation either by simply letting the risotto rest, once finished, for about ten minutes (this is usually enough) or, before finishing (mantecatura), run the Sauté function for 2 to a maximum of 3 minutes, stirring gently.
If you also use dried mushrooms (optional)
Rehydrate dried porcini mushrooms: soak the dried mushrooms in a cup with 1 2/3 cups of warm water for about 20 minutes. Once rehydrated, drain any excess water and set aside the soaking liquid after straining it through a sieve, because you will need it later.
BROTH Use a good quality store-bought or homemade beef, chicken, or vegetable stock.
DRY WHITE WINE Use a good quality wine such as Chardonnay or Pinot Grigio. It should be a wine you’d drink — never use wine you wouldn’t drink because it could compromise the result.
PARMIGIANO REGGIANO It’s recommended to use freshly grated Parmigiano-Reggiano instead of pre-grated in a bag.
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